The flavors of fall are too hard to resist. Pumpkin is everywhere and I’m ready and willing to incorporate pumpkin in more than just desserts and breads.
So when I spotted this wonderful pumpkin risotto recipe by Chloe Cosarelli in People magazine last month, I knew it was something I just had to try.This recipe is so easy to make with only a handful of fresh ingredients that are easy to find in any supermarket. I love eating rice (a gluten free diet staple) and adding the pumpkin makes the rice extra flavorful and nutritious with lots of fiber, Vitamin A, iron, Vitamin C and calcium. Plus, it makes you feel warm and cozy while you eat it – the perfect dish for these cool fall days and nights.
Recipe Notes: I used Lundberg Farm’s Arborio Rice, organic chicken broth, and organic canned pumpkin.
Enjoy this naturally gluten free recipe for Pumpkin Risotto. I am certain it will become a dish you make often throughout the fall season and beyond!
Get your pumpkin fix with these other gluten free pumpkin recipes!
Disclosure: This post contains an affiliate link.